I thought everyone would be missing banana cake. Some might feel like if they ever saw one again it might be too soon.
If nothing else it makes us remember lockdown and feel grateful we have all got our freedom back to go on holiday and travel around again.
This is one I make on repeat. The riper the bananas the more intense the flavour will be. If you want a major sugar rush you can warm it up a little and smother it in custard.
2 medium bananas – as ripe as possible
250g caster sugar
250g self raising flour
1 tablespoon milk
2 teaspoons baking powder
50g cream cheese
100g butter (room temperature)
200g icing sugar
1 teaspoon vanilla extract
Preheat oven to 190C / 170C fan
Line and grease a standard tray bake tin. I used a 28x19cm tin
Beat together your butter and sugar until creamy. Add the eggs and milk, then beat some more until combined. Now slowly fold in the mashed bananas and then the flour and baking powder.
Pour into your loaf tin and bake in the centre of your oven for approx 30 – 35 minutes.
Remove from the oven and allow to cool in the tin.
While the cake is cooling mix up your frosting.
Once the cake is cool spread over your frosting thickly and slice into equal squares.
Decorate with edible flowers or sugar paste ones for prettiness.